Gachi’s Chicken Karaage 

Cut each thigh into two or three pieces, about 50 grams (1.76 ounces) each. Fill an aluminum or stainless-steel pot with sides at least 5 inches tall, with about 3 inches of vegetable oil. Heat the oil to 350 degrees. 

Place several layers of paper towels on a sheet pan. While the oil heats, place a wire rack over a second sheet pan.

In a shallow baking dish, combine sake, ginger paste, and garlic paste. Toss in chicken pieces in marinade for 20 seconds.

In a bowl, combine corn starch and bread flour; set aside. Remove one piece of chicken at a time from the marinade and lightly roll in starch mixture to coat. Rest on the rack. Repeat 3 or 4 more pieces.  Gently shake off excess starch and tuck skin around and under the chicken meat (it should resemble a fist of sorts). Fry until golden for about 3 minutes, keeping oil temperature at 350 degrees. Remove from oil using a wire-mesh spoon or long chopsticks and allow to cool for three minutes on paper towels. 

Fry the chicken pieces a second time until the crust is deep golden brown, about 1 minute and 30 seconds. This second frying makes the coating stay extra crispy even if you don’t serve immediately. Repeat with remaining chicken pieces. Serve hot or at room temperature with a lemon wedge and Japanese mayonnaise. Makes 6-9 servings.